GRILLED FILET MIGNON IN A TANGY ASIAN MARINADE

This full proof 10 minute preparation lends deep flavor to the relatively bland tasting Filet Mignon cut. It uses an emulsified marinade which means that when all the ingredients are whisked together, the result will be a thick paste.

Ingredients

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Preparation

In a large mixing bowl add the garlic, soy and mustard.
Whisking constantly and briskly, slowly pour in the olive oil. The oil will be incorporated by the soy-mustard-garlic mix and will form a thick light brown paste that will not separate afterwards. Do not add the oil faster than it can be incorporated by the soy-mustard mix. Only use enough oil to create the volume of marinade needed for your steaks (generally between 2/3 cup and 1 cup oil).
Add the Filets to the bowl of marinade, covering them thoroughly. Cover and let sit from one to three hours (longer for more flavor) in the refrigerator. Take the bowl out of the refrigerator 1 hour prior to cooking to allow the meat to warm slightly before cooking.
Preheat a covered BBQ grill to a fairly hot temperature. Place the Filets, still covered in marinade on the grill. Cover, and turn occasionally (basting with marinade each time) to your preferences of doneness - approximately 4 to 6 minutes per side depending on thickness. Remove from heat and let the meat rest 5 to 7 minutes in a serving pan (meat will continue cooking while resting; resting is important to allow the juices in the steak to expand from the center and infuse the entire cut). Drizzle accumulated pan juices on each Filet when serving.
Serve with your choice of side dishes (some suggestions include corn salad, grilled corn on the cob, roasted new potatoes, and crusty French bread).